Cooking with whole and healthy ingredients while dancing with my kids in my kitchen!

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Baked – Potato Nachos

A couple of weeks ago my brother was over and I was trying to think of something easy and filling to make. I know both him AND my hubby LOVE potatoes and bacon. Then again, there are few that DON’T love that combination. Am I right?! So I cut up a few potatoes and just kept adding stuff I had in my fridge to the pan and VOILA! DINNER!

You want to know something weird though? My kids don’t love potatoes. The only type of potatoes they like are french fries. It’s a no to mashed potatoes, tater tots, hash browns, etc. Aren’t they weird. Who doesn’t love potatoes in all shapes, sizes and forms? MY CHILDREN. It’s like I don’t know who they are! They have some serious training to undergo. We’ve gotta work on them. Hopefully by Thanksgiving their MAJOR problem and pickiness of potatoes will be transformed. I will let you know. 🙂

So…. here is the HIT OF THE NIGHT with the adults. The kids had sandwiches. So THERE.

Ingredients:

6-10 slices of precooked bacon (I used black label hormel pre-cooked. You can also “pre-cook your own in the oven and then freeze what you don’t use and pull out as needed! Great trick for bacon cravings!!)

4-5 Yukon gold potatoes scrubbed and diced into bite size pieces (You can also buy the “pre chopped” homestyle fries from the frozen section of the grocery store for an easy option.

4 chicken tenderloins cooked (I sauteed with 1 TB olive oil, salt and pepper) and diced. You can also use leftover rotisserie chicken. That would be EASY and TASTY!

1 teaspoon kosher salt

2-3 TB olive oil

3/4 teaspoon freshly ground black pepper

2 sweet mini red bell peppers diced

2 tsp chili powder

1 tsp garlic powder

1/2 tsp cumin

1 avocado (for topping)

Greek yogurt (for topping)

Salsa (also for topping)

1 1/2 cups shredded cheddar or Mexican blend shredded cheeses

3 green onions, sliced thin

OPTIONAL: sprinkle with red chili flakes

Directions:

Bacon: Microwave the pre-cooked bacon on a plate with paper towel as directed on packaging. You can also cook raw bacon in the oven as directed. I just go for easy and quick bacon on nights like this!

Potatoes: Preheat oven to 350 degrees. Scrub and diced the potatoes into bite size pieces. ( like the peel to still be on the potatoes. You can peel if you’d like to). Drizzle the potatoes with olive oil and sprinkle with salt and pepper, cumin, garlic powder, and chili powder on the pan and stir around a bit. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 15 – 20 minutes or until soft. Stir again and if needed bake another 10-15 min.

(If you need to saute chicken because you do not have leftover rotisserie chicken, do it NOW while potatoes are baking. Then set aside and rest once cooked. Dice right before you put onto the potatoes.)

Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese, peppers, chicken, and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions, avocado and greek yogurt (or sour cream) just before serving. Enjoy!